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How To Make Jeff Baker’s Yorkshire Puddings

How To Make Jeff Baker’s Yorkshire Puddings


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

My tried and tested recipe promises about 4 large or 8 smaller puddings, perfect as an accompaniment to a roast. For the best results be sure to use the freshest eggs possible.

Method:

  1. Using a handheld whisk mix all the ingredients except the fat together to form a smooth batter then leave to rest for a couple of hours at room temperature
  2. Preheat oven to 200°C fan assisted or 220°C without a fan (gas 7)
  3. Add a spoon full of fat to each Yorkshire pudding tin, place in the oven for 5 minutes until very hot then remove from oven
  4. Carefully pour the batter into each tin three quarters full, place back in the centre of the oven & cook for approximately 20 minutes; the puddings will be risen, with golden brown edges ready to serve.

  • The Ingredients
  • Ingredients:
  • • 100ml full fat milk
  • • 2 x Extra large FR eggs
  • • 100 g plain flour
  • • Pinch salt
  • • Pinch ground white pepper
  • • Beef dripping or chicken schmaltz

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